4. Bring a large pot of water to boil. Add seasonal veggies to boiling water. Briefly boil, about 30 seconds. Using a colander, drain the veggies.

5. In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set aside.

6. Coat medium skillet with non-stick cooking spray. Heat over medium high heat. Add onions and cook until soft, about 5 minutes. If using mushrooms, add now. Add boiled seasonal veggies. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more.

7. Coat 9-by-13-inch baking dish with non-stick cooking spray.

8. Layer ingredients in the baking dish in the following order: veggie mixture, egg mixture, cheese, salt, and pepper.

9. Bake until eggs are firm and cheese is melted, about 35 minutes. A thermometer inserted in the middle should read 160°F.

1. Placed drained tofu between layers of paper towels. Set tofu on a large plate or dish, then place a cutting board on top of the tofu and set canned goods (or other heavy item) on top of the cutting board to press the excess moisture out of the tofu. Set aside to drain for 20 minutes while prepping remaining ingredients.2. Heat 1 Tbsp. olive oil in a large sauté pan over medium-high heat. Add drained tofu. Use the back of a spoon to break the tofu down into crumbles. Cook tofu, stirring occasionally, until lightly browned and firmed up. Transfer tofu to a bowl and set aside.3. Add 1 more Tbsp. olive oil to pan. Add onion and green pepper and sauté until tender, about 5 minutes. Add garlic and sauté 1 minute more.4. Add tofu back to pan, along with spices, soy sauce and brown sugar. Cook 3-4 minutes until caramelized. Add tomato sauce, bring to a boil, reduce heat, and simmer for 2-3 minutes until thickened. Season to taste with salt.5. Serve hot over whole wheat hamburger buns.

1. Using your hands, strip kale leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small bite-size pieces and place in a large bowl.2. In a mason jar with a lid (or any lidded container) combine olive oil, lemon juice, garlic, soy sauce, pepper and salt. Shake to combine, then pour over the kale leaves.3. With clean hands, firmly massage and crush the greens to work in the dressing. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning if desired.

Chef's Note:

This salad will keep in the refrigerator for a couple of days without wilting or getting soggy (even when dressed!).If desired, add diced apples, orange segments, toasted walnuts, dried cranberries, vegan Parmesan cheese, etc. to enhance the flavor of the salad.

1. Heat olive oil over medium heat in a large sauté pan.2. Add onions and sauté until tender, 3-5 minutes. Add garlic and spices and sauté 1 minute more.3. Add tomatoes, black beans, and Tabasco sauce or jalapeno pepper. Bring to a simmer, then reduce heat to medium low and continue to simmer for 10 minutes. 4. Season with salt and pepper to taste.5. Serve over a bed of rice and top with garnishes of your choice.

1. Place rice, water and a pinch of salt in a medium saucepan with a tight-fitting lid. Bring to a boil. Reduce heat to low & simmer for 45-50 minutes until liquid has been absorbed.2. Remove from heat & let stand for 5 minutes. Transfer rice to a large bowl & stir in minced cilantro and lime juice.

*Silken tofu can be found in the refrigerated section of the grocery store. It can also be found in Asian markets under the brand name, “Mori Nu.” Do not substitute firm or extra firm tofu in this recipe – it will not have a smote texture or create a pudding-like consistency.

Directions:

1. To cook the quinoa: If quinoa is not pre-rinsed, the rinse it before cooking: Place the quinoa in a fine mesh strainer and rinse well under cold water until the water runs clear. Transfer quinoa to a medium saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover with a tight fitting lid, and simmer until the quinoa is tender and the water has been absorbed, about 15 minutes. Remove from heat and set aside until ready to serve.

2. While the quinoa cooks, prepare the sauté: Heat a large sauté pan over medium-high heat. Add olive oil. Sauté the curry powder in the oil until aromatic.

1. If quinoa has not been pre-rinsed: place quinoa in a medium stainless steel bowl and wash in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear. Drain in a large fine sieve.2. Place the quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover, and cook until most of the water has been absorbed, about 15 minutes. Once quinoa is done cooking, remove pan from heat, uncover, and allow quinoa to cool.3. Meanwhile, combine beans, corn, red bell pepper, jalapeño, green onions and cilantro in a large bowl. 4. Once quinoa has cooled to room temperature, toss it with remaining salad ingredients.

To Make Dressing:

In a small bowl whisk together olive oil, lime juice, red wine vinegar, salt, and cumin. Drizzle dressing over salad and toss well.

Chef’s Notes: Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

*Silken tofu can be found in the refrigerated section of the grocery store. It can also be found in Asian markets under the brand name, “Mori Nu.” Do not substitute firm or extra firm tofu in this recipe – it will not have a smote texture or create a pudding-like consistency.

Directions:

1. In a small saucepan, combine sugar and water. Bring to a boil and cook until sugar is dissolved, stirring occasionally. Remove from heat. Stir in chocolate chips and stir until melted. Allow mixture to cool slightly.

2. Put all ingredients in a blender and puree until completely smooth, stopping machine to scrape sides. Divide among 8 ramekins and chill in the refrigerator for at least 30 minutes to allow mixture to firm before serving.

3. Top with a bit of whipped cream and chocolate shavings, if desired.

2. In a large bowl, whisk together pumpkin, oil, eggs, and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Spoon batter into tin and smooth the tops.

3. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.

4. Bake muffins for 25 to 30 minutes until a tester comes out batter-free.

5. Allow the muffins to cool. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.

Recipe adapted from a pumpkin bread recipe found on SmittenKitchen.com.

1 pound of leafy greens, such as kale or chard, torn into medium pieces

1 pound barley, cooked according to package directions

2 pounds fall squash, such as butternut, diced and cooked*

¼ cup fresh thyme leaves, de-stemmed

salt, to taste

Method:

Saute the onion, garlic and cinnamon in the oil until soft. Add the greens and cook until wilted.

Add the rest of the ingredients, cook until heated through.

*Chef’s note: To cook the butternut squash, peel it and remove the seeds. Cut the squash into ½ inch cubes and bake in a 425-degree oven for about 30 minutes, checking periodically to toss the cubes. The squash is cooked when it can be easily pierced with a fork.

Sauté the onion in the olive oil over medium heat for 3-5 minutes. Add the garlic and cumin, stir and cook for 30 seconds to 1 minute. Add the black beans and red pepper flakes. Cook to heat through, season with salt. Remove from heat, but keep warm.

Combine the mango, brown sugar and lime juice in a pan. Cook over medium heat until the mango softens and releases its juices, about 2 minutes. Remove from heat.

To serve: Place ½ cup black bean mixture in the center of one tortilla, add rice and cheese, if using. Spoon 1 tablespoon mango mixture over beans and sprinkle with cilantro. Roll the tortilla around the filling to close. Repeat until all burritos are made.